Executive Chef

American Cruise Lines; Salt Lake City (UT); On-site; USD 60,000 - 80,000; Full time

Job summary

A leading cruise line is seeking an Executive Chef for its 2025 season. The role involves delivering exceptional culinary experiences and requires strong leadership, culinary expertise, and a commitment to quality service to ensure memorable dining for guests onboard. The position includes living aboard with covered expenses.

Benefits

Covered expenses for travel, room, and board

Paid training

Uniforms provided

Qualifications

• 6-8 years of experience in resort, hotel, country club, or banquet settings.
• Knowledge of food safety standards.
• Ability to work under pressure with composure.

Responsibilities

• Oversee meal preparation for passengers and crew.
• Coordinate with the culinary team regarding shortages.
• Maintain cleanliness and safety standards in the galley.

Skills

Leadership

Problem-solving

Communication

Multi-tasking

Education

ServSafe Manager Certification

Job description

Executive Chef

American Cruise Lines, the largest cruise line in the United States, is seeking Executive Chefs for the 2025 season on America's rivers. Our fleet includes contemporary riverboats and paddlewheel steamboats, all dedicated to providing a first-class dining experience with menus inspired by regional specialties, prepared from the freshest ingredients.

The Executive Chef is responsible for delivering exceptional culinary experiences at every meal. This is a hands-on role involving direct involvement in planning, preparation, and presentation of all dishes. The candidate must possess strong leadership skills to manage, coach, and supervise the Galley Crew Members effectively.

Living onboard, our Chefs enjoy comfortable quarters and a well-equipped galley with a scenic view.

Responsibilities:

• Oversee meal preparation for passengers and crew.
• Set up, maintain, and break down stations according to FDA standards.
• Taste and assess the quality of all products.
• Coordinate with culinary team regarding shortages and equipment issues.
• Prepare and serve items according to recipes, portion sizes, and presentation standards.
• Maintain accurate food counts to prevent discrepancies.
• Schedule production of ingredients to manage inventory.
• Operate food production equipment safely and correctly.
• Maintain cleanliness and safety standards in the galley.
• Present a professional appearance and demeanor.
• Report to work punctually, in uniform, and prepared for daily tasks.
• Foster positive relationships with coworkers.
• Ensure guests have memorable dining experiences.
• Follow safety, sanitation, and food handling procedures.
• Commit to quality service and food & beverage knowledge.
• Adapt to last-minute changes and requests.

Qualifications:

• Ability to work approximately 14 hours per day.
• 6-8 years of experience in resort, hotel, country club, or banquet settings.
• ServSafe Manager Certification preferred.
• Knowledge of food safety standards.
• Strong multi-tasking, teamwork, and communication skills.
• Ability to work under pressure with composure.
• Problem-solving, self-motivation, and organizational skills.
• Ability to read and follow recipes and instructions.
• Effective time management and leadership skills.
• Willingness to pass pre-employment drug tests and background checks.
• Training and teaching experience a plus.
• Possession of TWIC card.

Work Schedule:

• 7 days per week onboard the ship.
• 6-8 weeks of work and living onboard, with 1-2 weeks unpaid vacation.
• Covered expenses include travel, room and board, uniforms, and paid training.
• Positions available at various locations across the nation.